This bold, tangy sauce comes together fast in one saucepan, built on a base of classic hot sauce, a splash of vinegar, and a hit of garlic powder for depth. Melting vegan butter in gradually, tablespoon by tablespoon, is what gives it that glossy, spoon-coating finish instead of anything thin or separated. A pinch of cayenne pushes the heat up if you want it, and the whole thing goes from stovetop to jar in minutes. It's got that unmistakable buffalo tang and richness, perfect for tossing with crispy cauliflower or drizzling over a loaded plate of fries. This one's a solid pick for a gluten free kitchen, no fuss, no waiting around, just a jar of good, spicy sauce ready to go.
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Combine the hot sauce, white vinegar, garlic powder, and vegan Worcestershire sauce in a small saucepan over medium-low heat, stirring until the mixture is uniform and just beginning to steam, about 2 minutes.
Reduce the heat to low and add the vegan butter one tablespoon at a time, whisking constantly after each addition until fully melted and emulsified before adding the next. The finished sauce should be glossy and coat the back of a spoon.
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